1 cup graham cracker crumbs
2 tbsp. granulated sugar
1/3 cup butter or margarine, melted
8 oz. cream cheese, softened
1/3 cup sugar
1 tub (8 oz.) frozen whipped topping, thawed
Fresh Raspberries or Strawberries
In a medium size bowl, mix together the graham cracker crumbs, 2 tablespoons sugar and butter. Press onto bottom of a foil-lined 8-inch square pan.
Beat the cream cheese and 1/3 cup sugar in large bowl with wire whisk or electric mixer until smooth. Gently stir in the whipped topping. Spread over crust.
Refreigerate 3 hours or until set. Cut into squares. If desired, garnish with raspberries or strawberries. Store leftover cheesecake in refrigerator.
Makes 9 cheesecake squares.
Date: March 1, 2003